Steamed swordfish with black bean sauce

Steamed swordfish with black bean sauce

Introduction:

"After living in my mother's house for a while, my brother buys vegetables and I cook every day, ha ha! Because my sister-in-law has something to do with going back to her mother's home, so I came back to be a cook to take care of the food of my two little nephews, and of course my son. It's really not easy, tired! But also eat a fresh and novel beak fish, it is also an unexpected harvest! (expand)

Production steps:

Step 1: when you buy the pike, ask the merchant to kill it, remove the scales and viscera, come back to clean it a little, and then drain the water for standby;

Step 2: cut shredded ginger, chop minced garlic, wash Douchi, and cut a little to taste;

Step 3: add ginger, garlic, Douchi, oil, salt, soy sauce, pepper, sugar, cooking wine, etc. in a bowl, mix well;

Step 4: pour the sauce on the fish;

Step 5: steam for about 6-8 minutes until cooked;

Step 6: Sprinkle with scallions before serving!

Materials required:

Pike: moderate

Douchi: right amount

Oil: right amount

Salt: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Sugar: right amount

Note: there is a big bone in the middle of the beak fish, and the others are small bones. Adults can eat them together, but don't give them to children, so as not to digest or get stuck in the throat.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh